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Humble chicken stew & dumplings
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Total Time:
1 hour 40 minutes
Savor a delectable leftover chicken stew with fluffy dumplings. Dig in!
Ingredients:
  • 4 rashers of higher-welfare smoked streaky bacon
  • 2 onions
  • 3 large carrots
  • 2 potatoes or 250g celeriac
  • a few sprigs of fresh thyme
  • 2 fresh bay leaves
  • 200 g button mushrooms
  • 1 heaped tablespoon of plain flour
  • 250 g self-raising flour
  • 125 g cold unsalted butter
  • 1 leftover chicken carcass plus up to 300g leftover cooked chicken
Instructions:
  • Remove all meat from the chicken carcass and set aside. Break up the carcass and bones using a rolling pin, then cover them with 1 litre of water in a large pan. Bring to a boil, then simmer for at least 30 minutes, skimming off any scum. In a separate large casserole pan, cook sliced bacon with oil on medium heat. Dice onions, carrots, and potatoes/celeriac into 2cm pieces and add them, along with thyme and bay leaves, to the pan. After 10 minutes, add mushrooms, leftover chicken, and flour. Strain the stock into the pan, adding more water if needed, and simmer for 20 minutes. For dumplings, mix self-raising flour, salt, grated butter, and water into a dough. Shape into 12 balls. Adjust stew consistency if needed, season well, transfer to an ovenproof dish, and place dumplings on top. Bake at 190°C/375°F/gas 5 for 30 minutes until hot and dumplings are fluffy. Serve with seasonal greens.

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